Irish Soda Bread Mickeys

 

Mickey Irish Soda Bread

Written by: Christine | March 2, 2023

Ingredients:

4 1/2-4 3/4 C. AP flour (plus more for rolling out)

1 tsp. baking soda

1 tsp. salt

3 Tbsp. sugar

1 Tbsp. orange zest

1 3/4 C. buttermilk

1 egg

5 Tbsp. Cold Kerry Gold Butter

1/3 cup diced dried apricots

1/3 cup dried cherries

1/3 cup dried cranberries

Directions:

Grate your cold butter into a bowl and place in freezer while you work on the rest of the recipe. 

Grate your zest and add to a small bowl with the sugar. Work the zest into the sugar to distribute the citrus oils, set aside. 

Measure the flour; make sure you are spooning and leveling your flour while measuring. Whisk flour, baking soda and salt in a large bowl. 

Measure the buttermilk in a liquid measuring cup whisk in your egg. 

Add the sugar to the flour mix and stir. Add the butter with a pastry cutter or two forks, cut the butter into the flour. Then add in the dried fruit into the flour mix. Pour the buttermilk and egg into the dry mixture. Mix with a wooden spoon until it comes together. Dump it out on a well floured surface. If it is too sticky add 2 Tbsp of flour until it comes together enough to roll and cut. 

Roll out 1 1/2 inch thick. Flour your Mickey cutter, cut and place on sheet pan. We put ours in the freezer while we cleaned up to help the butter not melt with all the rolling and cutting. Preheat your oven to 400 degrees. 

Brush with egg wash (1 egg, 2 tsp. water whished with fork). Sprinkle with sugar if you like. Bake for 25 minutes rotating 1x. 

Enjoy with butter and our favorite, Orange marmalade. 

Mickey's Christmassy Nutella Thumbprint Cookies

Mickey's Christmassy Nutella 

Thumbprint Cookies 

Written by: Christine | December 18, 2022

Ingredients:

1 C. butter 

1 C. sugar

⅓ C. brown sugar

1 egg 

1 egg yolk 

½ tsp. vanilla extract

2 C. flour

⅔ C. cocoa powder

½ tsp. baking soda

¼ tsp. salt

½ C. Nutella

~40 chocolate mickeys (candy melts or chocolate chips melted ad directed on packaging and molded into mickeys in a silicone mold)

1 C. sprinkles

Directions:

*Let your butter and eggs come to room temperature.  

 

·        Sift the flour, cocoa, baking soda and salt into a medium bowl.

·        Cream the butter and sugars in a stand mixer or with a hand mixer for 2 minutes. Scrap down the sides when needed with a rubber spatula.

·        When the mixture has lightened in color and is fluffy add egg and yolk one at a time until combined.

·        Add vanilla and mix.

·        Slowly pour or spoon the dry ingredients into the mix.

·        Place dough in a bowl with a lid or cover the mixture and put in fridge to cool at least 30 minutes up to overnight.

·        Preheat oven to 350°F.

·        Using a small cookie scoop, scoop into 1 inch balls.

·        Roll each ball in sprinkles and place on parchment lined pan.

·        Bake 8-10 minutes or until the edges are set.

·        Remove from the oven and cool for a few minutes.

·        Scoop Nutella into a plastic bag, snip the corner when ready to fill cookies.

·        Use the back of a ½ tsp. measuring spoon to press a thumbprint into your cookies

·        Squeeze ¼- ½ tsp of Nutella into each cookie and top with a Mickey!

·        Let cookies cool completely on a rack.

·        Enjoy!

Enchanted Rose Apple Tarts

Written by: Christina | December 14, 2022

Belle is my favorite princess of all time so I needed to celebrate her with a gorgeous and delicious treat.  These Rose Apple Tarts look far more intricate and difficult than they actually are.  In addition they don't require a ton of ingredients which I always love.  

Ingredients

• 1 puff pastry
• 1 1/2 Tbsp. butter (softened)
• 1/2 Tbsp. cinnamon
• 1 Tbsp. sugar
• 2 apples
• 1 cup water
• 2 Tbsp. lemon juice
• confectioners sugar (if desired)

How to make Belle's Rose Apple Tarts

Preheat oven to 375 F.  Grease a cupcake pan (recipe makes 6 tarts). Combine the cinnamon and sugar and set aside.

Thinly slice your apples leaving the skin on.  Place the sliced apples into a microwave safe bowl and add the water and lemon juice.  Microwave the apples for 3 and half minutes or until apples are soft enough to bend without breaking.  Strain the liquid and set aside.

Make sure you have thawed your puff pastry (This should take about 30 minutes).  Roll it out into a rectangle.  Cut the puff pastry into 6 equal strips.

Using a pastry brush, spread butter on half of each strip.  Next take the cinnamon and sugar mixture and sprinkle over the buttered half of the puff pastry strip. 

Then begin placing apple slices over the cinnamon and sugar.  Skin of the apple should be sticking out slightly.  Overlap the apple slices. 

Begin rolling at one end of the strip.  Once it's fully rolled place into a greased cupcake pan. 

  

Bake for 40 minutes.  Remove from tin and sprinkle with confectioner's sugar (if desired) and enjoy!

Mickey Pecan Linzer Cookies with Apple and Pumpkin Butter

Mickey Pecan Linzer Cookies with Apple and Pumpkin Butter

Written by: Christine | November 18, 2022

Ingredients

Cookies:

2 1/4 C. AP flour

1 C pecan halves (toasted-don't skip this step!)

1 tsp. ground cinnamon

¼ tsp. ground nutmeg

1/8 tsp. ground cloves

1 C. butter, softened

1/3 C. sugar

1 large egg

1 large egg yolk

 

Apple and Pumpkin Butter:

1 can Pumpkin Puree (not pumpkin pie filling)-29 ounce can

3 Tbsp. maple syrup

3/4 C. packed brown sugar

3/4 C. apple cider

1 tsp. cinnamon

½ tsp. ginger

¼ tsp. nutmeg

1/8 tsp. ground cloves

 

Directions:

 

Butter can be made ahead (up to a week).

 

1.      Combine all butter ingredients in a small pot. Bring to a light simmer over medium heat. Lower to low heat and let barely simmer for 45 minute. Let cool completely

 

Cookie dough needs to cool overnight:

 

1.       Grind the toasted pecans, flour and spices in a food processor until finely ground and combined.

2.      Cream the butter and sugar for a minute then add the egg and yolk one at a time.

3.      Gradually add in flour mixture.

4.      Split the dough into two balls, wrap and refrigerate overnight.

5.      Take the dough out about 5 minutes before you plan to roll it out. Heavly flour your surface, rolling pin and Mickey cutters. Roll out to about 12x 12 square.

6.      Cut out your cookies and lift using offset spatula to a parchment lined pan.

7.      Place in the freezer for 10 minutes while you shape your other dough ball.

8.      Preheat the oven to 375 degrees F

9.      When the first batch is chilled, cut out your inner mickeys and lift out. (you can chill and reroll these or bake them (dipped in chocolate after would be so good!)

10.  Bake for 10-12 minutes until lightly golden around edges.

11.  Cool for 5 minutes on the pan and then completely on a rack

12.  Spread your apple and pumpkin butter on your bottom Mickeys and sprinkle powdered sugar on your hole-y Mickeys.

13.  Place your sandwich cookies together. Enjoy!

Caramel Goat Cheese Board with Mickey Pie Chips

Caramel Goat Cheese Board with Mickey Pie Chips 

Written by: Christine | November 22, 2022

Ingredients: 

Spread/Dip:

8 ounce goat cheese log

4 ounces of cream cheese

1/3 cup caramel sauce

1 tsp. kosher salt

Dippers:

2 Green Apples

1/2 cup candied pecans

1 premade pie crust

1 roll crescent dough

cinnamon and sugar for dusting

2 tablespoons melted butter

Directions:

Roll out your doughs, cut your mickeys and brush with butter and cinnamon sugar. Bake as directed on box/tube.

Whip up all the ingredients in a bowl with a hand mixer. Taste and add more salt, caramel or any add ins (orange zest, cinnamon, whatever you like) to your taste. Use a small scoop to put dollops on your board and an offset spatula to create these little pillows.

Surround your dip with all of these tasty snacks and add whatever you like to dip (pretzels, dried fruit, crackers etc.). Enjoy!!!

*Even if goat cheese isn't your thing, don't sleep on making "chips" out of store bought pie crust dough! They are so simple and yummy!

Mickey Cranberry and Orange Scones

Mickey Cranberry and 

Orange Scones

Written by: Christine | November 20, 2022

Ingredients:

          2 C. all-purpose flour

½  C. Sugar

2 ½ tsp. baking powder

½  tsp. salt

½ tsp. cinnamon

3 tsp. orange zest 

½ C. frozen unsalted butter

½ C. cold buttermilk

1 large egg

½ tsp. vanilla extract

1 vanilla bean

1 cup fresh cranberries

½  cup (120g) confectioners’ sugar

1-2 Tbsp.  fresh orange juice

Directions:

1.      Preheat oven to 400°F

2.      Split the vanilla bean with a sharp knife. Scrape the seeds from the bean. In a small bowl, rub the sugar, vanilla seeds and orange zest together until fragrant and combined

3.      Whisk flour, sugar, baking powder, salt, and cinnamon together in a large bowl.

4.      Grate the frozen butter using a cheese grater or the grater attachment on your food processor. Add it to the flour mixture and combine your fingers until the mixture comes together in pea-sized crumbs.

5.      Whisk the buttermilk, egg and vanilla extract together in a small bowl. Pour into a well in the dry mixture. Use a wooden spoon and then your hands to mix until almost combined, add in cranberries.

6.      Pour onto a floured surface and with floured hands, work dough until you can press into an 8 by 8 square. Flour your Mickey cutter and cut out Mickeys. Place on a parchment lined sheet pan. I got about 13 small-medium scones.  

7.      You can brush the scones with cream and sprinkle with sanding sugar if you like.

8.      Bake for about 16-18 minutes or until golden brown around the edges. Remove from the oven and cool on pan for 5 minutes. Move to a rack to cool completely.

9.   Whisk the freshly squeezed orange juice and vanilla into the powdered sugar. Add more sugar or juice to reach desired texture. Drizzle using a fork over scones. ENJOY!

Mickey Pumpkin Waffles

 

Mickey Pumpkin Waffles

Written by: Christine | September 22, 2022

Ingredients

1½ C. AP flour

1 tsp baking powder

1 tsp baking soda

1 ½ tsp. Cinnamon

½ tsp. nutmeg

½ tsp. ginger

¼ tsp cloves

½ tsp salt

1 C. canned pumpkin puree 

2 eggs

3 Tbsp. melted butter

1⁄4 C. brown sugar

1 C. Buttermilk

 

¾ C. chopped walnuts

1 C. heavy cream

2 Tbsp. maple syrup

½ tsp. salt

Cinnamon for dusting

Instructions

Heat your waffle iron. Melt a TBSP. of butter for greasing your iron between batches.

Toast your walnuts on 375 for 5-7 minutes watching to make sure they do not burn.

In a large bowl, whisk together the flour, baking powder, baking soda, spices and salt.

In a medium bowl whisk together the pumpkin, eggs, brown sugar and buttermilk until well combined.

Make a well in the dry ingredients and pour in the wet mixture. Mix until almost combined. Add butter to until just combined. Try not to overmix. If the mixture is too dry to pour, add ¼ cup of milk to loosen.

Brush some butter on the iron. I use an ice cream scoop to fill each mickey shape and it’s the perfect amount. Pour batter into waffle iron, and cook according to waffle iron directions.

While your waffles are cooking, whip your heavy cream with a hand mixer until it has thickened. Add the syrup and salt to your taste.

Place 2 waffles on a plate, pour syrup over, sprinkle with the toasted walnuts, top with a dollop of maple whipped cream and a dusting of cinnamon. Enjoy the season!